Effect of pile fermentation on the cells of Chinese Liupao tea: The first record of cell wall of Liupao tea on transmission electron microscope

Pang, Bowen; Huang, Li; Teng, Jianwen; Zhang, Junwei; Xia, Ning; Wei, Baoyao

doi:10.1016/j.foodchem.2021.130034

Cited by 18 publications

(9 citation statements)

References 19 publications

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“…Two batches of special-grade Liupao tea samples (A and B) were collected from China Tea Company in Wuzhou City, Guangxi Province, including unfermented Liupao tea (A1, B1), traditionally fermented Liupao tea (A2, B2), and tank-fermented Liupao tea (A3, B3) . Among them, the samples of the B fermentation process of special-grade Liupao tea were also collected, including tea samples of the traditional fermentation process (P1, P2, P3, P4, P5, and P6) and tea samples of the tank fermentation process (G1, G2, G3, G4, G5, and G6).…”

Section: Methodsmentioning

confidence: 99%

“…Previously, we demonstrated that pile fermentation degraded the gum layer in the cell walls of Liupao tea, resulting in a considerable decrease in the HC content. In contrast, the content of TPSs and water-soluble pectin (WSP) levels increased significantly . This shows that the increased content of polysaccharides in fermented tea may be related to the cell wall polysaccharide degradation.…”

Section: Introductionmentioning

confidence: 97%

“…Traditional and tank fermentation are the two standard fermentation methods used today. The former piles tea leaves on the ground and manually turns them over for fermentation, while the latter uses tanks to mechanically turn them over and ferment . As a modern controlled fermentation technique, tank fermentation is more efficient and safer than traditional pile fermentation.…”

Section: Introductionmentioning

confidence: 99%

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Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea

Feng,

Deng,

Huang

et al. 2024

J. Agric. Food Chem.

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The increase of polysaccharides in the dark tea pile process is thought to be connected to the cell wall polysaccharides' breakdown. However, the relationship between tea polysaccharides (TPSs) and tea cell wall polysaccharides has not been further explored. In this study, the structural changes in the cell wall polysaccharides [e.g., cellulose, hemicellulose (HC), and pectin] in Liupao tea were characterized before and after traditional fermentation and tank fermentation. Additionally, the degradation mechanism of tea cell wall polysaccharides during fermentation was assessed. The results showed that cellulose crystallinity decreased by 11.9−49.6% after fermentation. The molar ratio of monosaccharides, such as arabinose, rhamnose, and glucose in HC, was significantly reduced, and the molecular weight decreased. The esterification degree and linearity of water-soluble pectin (WSP) were reduced. TPS content increases during pile fermentation, which may be due to HC degradation and the increase in WSP caused by cell wall structure damage. Microorganisms were shown to be closely associated with the degradation of cell wall polysaccharides during fermentation according to correlation analyses. Traditional fermentation had a greater effect on the cellulose structure, while tank fermentation had a more noticeable impact on HC and WSP.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea

Feng,

Deng,

Huang

et al. 2024

J. Agric. Food Chem.

Self Cite

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“…In traditional pile‐fermentation, tea leaves are stacked on the ground, sprayed with water, and manually turned, which is time‐consuming with a low yield and unevenness (Wang, Teng et al., 2023). As a result, there is a growing trend toward new tank fermentation, allowing tea leaves to undergo even fermentation in a tank through mechanical turning, thus reducing the labor costs and enhancing the overall security of LBT production (Pang et al., 2021; Qin et al., 2021).…”

Section: Process Technologymentioning

confidence: 99%

“…Proteins degrade into amino acids under the action of microorganisms and interact with polyphenols to reduce the bitterness of infusions. The content of water‐soluble pectin significantly increased during fermentation (Pang et al., 2021; Qin et al., 2021), consequently promoting the sweetness and thickness of infusions (Figure 5d). However, these compounds are often neglected in the analysis of chemical profiles and their specific effects on taste formation in LBT remain in a mist.…”

Section: Chemical Profilesmentioning

confidence: 99%

A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities

Feng,

Chen,

Song

et al. 2023

Comp Rev Food Sci Food Safe

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Liubao tea (LBT) is a unique microbial‐fermented tea that boasts a long consumption history spanning 1500 years. Through a specific post‐fermentation process, LBT crafted from local tea cultivars in Liubao town Guangxi acquires four distinct traits, namely, vibrant redness, thickness, aging aroma, and purity. The intricate transformations that occur during post‐fermentation involve oxidation, degradation, methylation, glycosylation, and so forth, laying the substance foundation for the distinctive sensory traits. Additionally, LBT contains multitudinous bioactive compounds, such as ellagic acid, catechins, polysaccharides, and theabrownins, which contributes to the diverse modulation abilities on oxidative stress, metabolic syndromes, organic damage, and microbiota flora. However, research on LBT is currently scattered, and there is an urgent need for a systematical recapitulation of the manufacturing process, the dominant microorganisms during fermentation, the dynamic chemical alterations, the sensory traits, and the underlying health benefits. In this review, current research progresses on the peculiar tea varieties, the traditional and modern process technologies, the substance basis of sensory traits, and the latent bioactivities of LBT were comprehensively summarized. Furthermore, the present challenges and deficiencies that hinder the development of LBT, and the possible orientations and future perspectives were thoroughly discussed. By far, the productivity and quality of LBT remain restricted due to the reliance on labor and experience, as well as the incomplete understanding of the intricate interactions and underlying mechanisms involved in processing, organoleptic quality, and bioactivities. Consequently, further research is urgently warranted to address these gaps.

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Effects of 1‐methylcyclopropene combined with modified atmosphere on postharvest quality and cell wall metabolism of Zizania latifolia

Wu,

Niu,

Han

et al. 2024

eFood

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During postharvest storage, the metabolism of cell wall components greatly affects the quality of fruits and vegetables. Utilizing 1‐methylcyclopropene (1‐MCP) as an ethylene receptor inhibitor and modified atmosphere (MA) separately or in combination (1‐MCP+MA) were investigated for their impact on Zizania latifolia quality during postharvest storage. The treatments effectively controlled firmness increase, color degradation, and reductions in soluble protein, reducing sugar, total phenol, and ascorbic acid content, with the combined 1‐MCP+MA showing the most significant effect. These treatments also moderately changed soluble pectin, protopectin, cellulose, and hemicellulose content, preserving the activities of essential enzymes and the expression of enzyme genes. The combined treatment particularly demonstrated superior preservation capabilities, holding promise for reducing postharvest losses and maintain the storage quality of edible produce, offering insights for efficient postharvest storage and freshness maintenance of fruits and vegetables.

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Effect of pile fermentation on the cells of Chinese Liupao tea: The first record of cell wall of Liupao tea on transmission electron microscope

Cited by 18 publications

References 19 publications

Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea

Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea

A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities

Effects of 1‐methylcyclopropene combined with modified atmosphere on postharvest quality and cell wall metabolism of Zizania latifolia

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